Savory Chops Supreme
Transform your weeknight dinner into a gourmet experience with Savory Chops Supreme, a recipe that elevates classic pork chops with a rich, velvety gravy. Perfectly seared bone-in pork chops are smothered in a creamy sauce made from a luscious blend of heavy cream, chicken broth, and a touch of soy sauce, all enhanced by fragrant garlic, onions, and thyme. A gentle simmer ensures the chops are juicy and flavorful, while the paprika and buttery roux add depth and warmth to every bite. Served over a bed of mashed potatoes or alongside steamed vegetables, this hearty dish is comfort food at its finest. Easy to prepare in under 40 minutes, Savory Chops Supreme is the ultimate solution for an impressive yet effortless dinner idea.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme leaves
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoons paprika
- 2 tablespoons parsley, freshly chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with salt, black pepper, and paprika. Let them sit at room temperature for 10 minutes to absorb the spices.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4 minutes per side until golden brown. Remove from skillet and set aside.
Reduce the heat to medium and add unsalted butter to the skillet. Once melted, add the chopped onion and cook until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring continuously to create a roux. Cook for 1 minute.
Gradually whisk in the chicken broth, ensuring no lumps form. Add the heavy cream, soy sauce, and fresh thyme leaves, stirring to combine.
Bring the sauce to a simmer and return the pork chops (along with any juices) to the skillet. Spoon the sauce over the chops.
Cover the skillet and cook on low heat for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust the seasoning with additional salt and pepper, if needed.
Serve the pork chops hot, smothered in the savory gravy, and garnish with freshly chopped parsley, if desired. Pair with mashed potatoes, steamed vegetables, or rice for a complete meal.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4294 mg | 187% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3180 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
